Tuna & Bean Salad with Lemon Balm.

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This Monday I went to my local Food Assembly to pick up all of my lovely fresh meat, vegetables and eggs, I decided to try some of the Lemon Balm from Rhone Cottage, https://www.facebook.com/Rhone-Cottage-1532484203665299/ . Looking at what I could use it with I decided a lovely healthy tuna bean salad and the lemon balm leaves just added that lovely flavour of lemon, it was very fragrant and gave that extra zing.

 

Serves 2  Approx 350 calories per serving.

1 tin tuna

1 tin of black eyed beans

1/2 red onion – chopped finely

3 spring onions – chopped

1 yellow pepper – sliced and diced

Handful of fresh sweetcorn

Handful of fresh garden peas

1 tbsp red chilli pepper flakes (optional)

1 tbsp Olive oil

1 tbsp balsamic vinegar

1 tbsp mayonnaise

small handful of lemon balm – chopped finely

 

  1. Heat through the black eyed beans, approx 4-5 mins on medium heat, remove and allow to cool.
  2. Meanwhile, mix everything else in a large mixing bowl making sure everything is coated. 20160426_140651
  3. Add the black eyed beans, mix through and then serve with a sprinkle of the lemon balm on top. Yummy!

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Three Bean Salad with Kalette Leaves

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Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!

Serves 2

75g Red Kidney Beans

75g Borlotti Beans

75g Cannellini Beans  ( you can of course use any beans you like, even chickpeas)

2 tbsp sweetcorn

1/2 chopped red onion finely

Handful chopped parsley

Handful chopped Mint

40g Sliced Black Olives

1 tbsp Olive oil

1 tbsp white wine vinegar

1 tsp balsamic vinegar

Salt and Black pepper to taste

4/5 Kalette Leaves Chopped

 

  1. Mix everything in a large bowl and serve…….Yummy!

 

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Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.

 


Mid week Spicy Superfood Seafood Stir Fry

 

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I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.

I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.

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He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.

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150g – 200g each Portion of Prawns, Mussels and squid

Slice of smoked Salmon – chopped

60g Red rice – cooked as per packet

Chilli – chopped finely

Parsley – finely chopped

Soy sauce

Handful of Kalettes

6 Kalette Leaves – cut in half

 

  1. Warm through seafood mix for few minutes.
  2. Add in the Kalettes and leaves with chilli and sprinkle with soy sauce. Cook for approx 2-3 mins.
  3. Once rice is cooked through add into mix and stir through.
  4. Top with smoked salmon and parsley.

Serve. Yummy!

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Camargue Red Rice Salad

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For the love of Red! Love it when random ingredients put together turns out delicious!

 

40g Camargue Red Rice

1 Beetroot – grated

1/4 Avocado – chopped

1/2 tin of Chick Peas

1 tomato – chopped/sliced

Small chunk of Feta Cheese

4 Walnuts – chopped finely

1 tbsp good Olive oil

1 tsp balsamic vinegar

 

  1. Cook rice as per instructions on packet (about 30 mins)
  2. Mix all other ingredients into a bowl, add rice one cooked.
  3. Mix together olive oil and balsamic vinegar, drizzle on top to flavour.

This is a great lunch, very healthy, full of protein and super tasty.

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Smoked Duck Salad

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Using my Rainbow Carrots and lovely Beetroots from my local Farmers I wanted a lovely salad for lunch today as the sun was shining, I had recently bought some Smoked Duck Breast from my local farm store which was already cooked, so combining everything I had the most amazing Saturday lunch Salad.

 

1 Cooked Duck Breast (from Fencebay) – sliced

1 Carrot – sliced longways into thin strips

1 Beetroot – sliced thinly

Fresh Salad leaves (of your choice)

Small handful of Feta Cheese

Small handful of Walnuts

1 tbsp Balsamic Vinegar

1 tbsp Good Olive oil

1 tbsp Hoisin Sauce

 

  1. Mix together salad leaves, carrot, beetroot, balsamic vinegar and olive oil in a large bowl.
  2. Place salad mix onto a plate
  3. Top with crumbled feta cheese and sprinkle crushed walnuts over top.
  4. Place sliced Duck breast on top and drizzle Hoisin sauce over duck.

 

This is do tasty and quick, very healthy and amazing flavour sensation in your mouth. All in 5 minutes. Yummy!

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My Green Delight Side Dish

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I love this Combination of Greens, it’s great on it’s own or serve with some lovely fish or even chicken as a nice and healthy dinner.

Serves 1

4 pieces of asparagus

80g soya beans

2 rashers bacon (smoked)

2 Spring onions

1/2 avocado

olive oil 3 tbsp

1 tbsp balsamic vinegar

Zest of 1 lemon

 

  1. Bring a large pan of water to the boil, place the soya beans in and boil for 4 minutes. Add in the asparagus and cook for a further 2 minutes. Drain well.
  2. Meanwhile, place 1 tbsp olive oil in a frying pan chop the bacon into 2cm strips and crisp up the bacon.
  3. Whisk the olive oil, lemon zest and balsamic vinegar together and season to taste.
  4. Place the asparagus and soya beans into a bowl, add in the bacon and spring onions.
  5. Slice the avocado and place on top, then drizzle the dressing mix over and serve. Yummy!!

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Quick Throw Together Salad

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I have to admit this is still my favourite Salad, flavours are just so tasty and go with anything. So quick to put together too!

1 x Red Mini Cos Spanish Lettuce  – sliced longways the halved (this is so crunchy and refreshing)……best lettuce in my books.  20160206_165328_resized_1

1 x carrot – sliced longways

1/2 cucumber – sliced longways

1/2 courgette – sliced longways

2 tbsp black olives sliced

4 small cherry or piccolo tomatoes – sliced halveways

2 tbsp lemon juice

big drizzle of Olive oil – good quality

2 tbsp balsamic vinegar

2 tbsp sesame seeds to top

 

  1. Mix everything together – serve with anything or simply just eat on its own. Yummy!

 


Quick Spicy Tuna and Aubergine Salad

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I got back late from work tonight and was looking for something quick and healthy, I still had some of my avocado salsa left from Monday night (see spicy salmon recipe), so I decided to mix it with a tin of fresh tuna, quickly griddled my leftover Aubergines and voila, a lovely tasty healthy dinner. It was yummy.

 

Salsa recipe:-

1/2 avocado – cut into slices/chunks

lime juice from 1 lime

1/2 red onion finely chopped

1 tsp olive oil

1 tbsp coriander

  1. Mix all in a bowl and serve.

 

Slice Aubergine about 1cm thick, rub with oil and griddle for approx 2-3 mins each side.

 

Enjoy!


Tasty Veg and Goats Cheese Salad

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Serves 1

1/2 Aubergine – Cubed

1/2 Red onion – diced

1 Tomato – cubed

1 tbsp lemon juice

1/2 garlic clove

1/4 tbsp Walnut oil

Salt & Pepper

1/4 cup of crumbled goats cheese

1/4 cup (30g) toasted walnuts – chopped

2 tbsp chopped parsley

1/2 tbsp sesame seeds

 

  1. To make the dressing mix the lemon juice, walnut oil and garlic in a bowl with salt and pepper.
  2. Steam the aubergine for 10 mins. Squeeze any excess water. (If you have a Luce Combi microwave use the vegetable setting to steam)
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  4. Combine the Aubergine, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing. Season with salt and pepper. Sprinkle the sesame seeds on top. Serve with a tasty glass of Chardonnay.

 


Mediterranean and Seafood Salad with a Scotch Whisky Dressing

 

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World Whisky Day – 16th May 2015!  What will your dram or delight be?

I visited the Brodie Countryfare this week and picked up this wee beauty, made in Dundee by the Whisky Sauce Company www.whiskysauce.co.uk it has loads of flavours and certainly packs a punch in your mouth. I couldn’t decided what to have with it, so really went for a mix up and it was absolutely delicious.

 

2 Handfuls of Spinach or alternative salad leaf

8-10 Green pitted olives

2 roasted red peppers – sliced

Handful of king prawns

Handful of Cooked Mussels

1 tsp red chillies

1 tbsp light mayo

1-2 tbsp of Scotch Whisky Dressing

 

1. Wash and place spinach in a bowl, add in sliced roasted red peppers and olives.

2. Meanwhile mix the prawns with the chillies and mayo then add to the bowl along with the mussels

3. Sprinkle in Scotch whisky dressing, mix well together and serve with a lovely chilled glass of Chardonnay.